Very Veggie Lasagna

Very Veggie Lasagna
serves 6-8

Ingredients

  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Onion
  • 1 Cup of Carrots
  • 1 1/2 cups shredded cheddar
  • 2 tablespoons butter
  • 1 tsp salt
  • 1/2 tsp thyme
  • 1/8 tsp nutmeg
  • 1/2 tsp paprika
  • 8 oz Cream Cheese
  • 16 oz sour cream
  • 1 stick of butter (8 Tbsp)
  • 1 cup shredded Monterrey Jack cheese
  • 1/2 cup Parmesan
  • 14 oz Quartered Artichoke Hearts (drained and coarsely chopped)
  • 4 oz can diced jalapenos (drained)
  • 10 oz frozen spinach (thawed and drained)
  • 3 Tbsp minced garlic
  • 8 oz Box of Oven Ready Lasagna Noodles
  • 8 oz Mozzarella Cheese

Veggie Layer

    • 1 Zucchini
    • 1 Yellow Squash
    • 1 Onion
    • 1 Cup of Carrots
    • 1 1/2 cups shredded cheddar
    • 2 tablespoons butter
    • 1 tsp salt
    • 1/2 tsp thyme
    • 1/8 tsp nutmeg
    • 1/2 tsp paprika

      Preparation Instructions

      1. Chop all veggies to desired consistency.
      2. Sautee in pan with a 2 Tbsp butter. Sprinkle in seasonings while cooking and toss veggies.
      3. Cook until soft (about 10 minutes)
      4. Add 1 cup of water and cover
      5. Remove from heat and set aside for the lasagna assembly.

1 Veggie
Spinach Dip Cheese Layer

  • 8 oz Cream Cheese
  • 16 oz sour cream
  • 1 stick of butter (8 Tbsp)
  • 1 cup shredded Monterrey Jack cheese
  • 1/2 cup Parmesan
  • 14 oz Quartered Artichoke Hearts (drained and coarsely chopped)
  • 4 oz can diced jalapenos (drained)
  • 10 oz frozen spinach (thawed and drained)
  • 3 Tbsp minced garlic

Preparation Instructions

Heat oven to 350°F. Spray 13×9-inch baking dish with cooking spray. Set aside.

  1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups Monterrey Jack & Parmesan cheeses, stirring frequently until melted and an even consistency. It should start to bubble.
  2. Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 Tbsp minced garlic.
  3. Remove from heat and set 1/2 aside for the lasagna assembly. Store the other 1/2 for future use.

20150831_185943 20150831_190625

Pasta Layer

  • 8 oz Box of Oven Ready Lasagna Noodles
  • 8 oz Mozzarella Cheese

Assembly Instructions

  1. In a 13×9-inch baking dish, spread 3/4 cup veggies
  2. Place 3 pieces of uncooked pasta crosswise over veggies layer. Pieces should not overlap or touch the side of the pan.
  3. Spread 2/3 cup Spinach Dip Cheese Layer evenly over pasta
  4. Repeat Steps 1-3 two or three more times.
  5. Sprinkle 1 Cup of Mozzarella Cheese for the top layer
  6. Cover with foil. Bake 30 minutes
  7. Remove foil. Bake 10 more minutes until hot and bubbly.
  8. Let stand 5 more minutes before cutting

Assembly 3 Assembly 220150831_191804

Here’s a pic of the hot ‘n bubbly, cheesey goodness

Right out of the oven! Enjoy!

Final Product

Advertisements

One thought on “Very Veggie Lasagna

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s